Cowhide gelatin peptide as a source of antioxidants for inhibiting the deterioration of pudding quality during storage.

This is consistent with the results of Celestino et al ., who found that the non-protein nitrogen content of protein in whole milk powder during storage displayed an increasing trend, with the protease activity at 25 °C being higher than that at 3 °C ( Celestino, Iyer, & Roginski, 1997b ).

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